Mar 1, 2012

Au Gratin Potatoes

Hubby wanted Scalloped Potatoes. I asked him if he wanted cheese or not, he said yes. What he really wanted was Au Gratin potatoes. The main difference (there are a couple of minor ones) is the addition of cheese. Either way, hubby was surprised - he meant the boxed, dehydrated, powdered mix variety. If you would prefer scalloped potatoes, omit the cheese, layer three layers and during the last 15 minutes of baking, top with a butter/bread crumb mixture (similar to what some put on macaroni and cheese).

Most recipes for either call for sliced onions, but my allergy prevents that, so this is made with just a touch of onion powder. If you don't have cake flour, All Purpose may be used. The nutrition listed is for 10 servings made with low fat cheese and 1% milk as listed. Conveniently, yesterday's pork roast was also for 10 servings, so they would make a great Sunday dinner.

4 Cups Potatoes1 Tsp Salt

3 Tbl Butter1/2 Tsp Pepper

3 Tbl Cake Flour1/2 Tsp Onion Powder

2 Cups 1% Milk2 Cups Low Fat Cheddar

Heat oven to 375 degrees.

Slice potatoes 1/8th inch thick (peeling is optional).Grease the bottom and sides of a 1.5 to 2 quart casserole dish.Layer half the potatoes in the bottom of the dish.Set aside.

Melt butter in a large pan, add flour and stir until a mashed potato like consistency.Add milk, a little at a time, stirring well after each addition to allow to thicken and prevent lumps.After all milk is added, stir in salt, pepper and onion powder.When spices are fully incorporated, stir in cheese until fully melted.

Pour half the cheese sauce over the potatoes.Layer with second half of the potatoes and top with remaining cheese.Bake for 60 minutes.Lower oven to 350 and bake until potatoes are soft, about 30 more minutes.